Poblano and Jalapeño Chili

So, it's winter. And in some parts of the world, it's actually cold. Here in Texas, we're flirting with 60 most days, and our poor plants are so confused because of it. (Sorry to Mom's tulips!)

But - this chili is the perfect cure for the "I don't know what temperature it really is" blues. It's got just enough heat to warm you up and some serious protein to keep you full for a while.

It's so perfect when paired with THE Cornbread.

The best two things about this recipe are:
#1: it's super easy to make
#2: it freezes very, very well so you can make it now and eat it later




Poblano and Jalapeño Chili

1½ pounds 85/15 ground beef
2 jalapeño peppers, diced (leave the seeds and membranes of 1/2 of one pepper)
1 yellow onion, chopped
1 poblano chile, chopped (seeds and membranes removed)
8 garlic cloves, minced
1 12-ounce Mexican beer (such as Corona)
1 tablespoon chili powder
1½ teaspoons ground cumin
¾ teaspoon kosher salt
1 25-oz. jar marinara sauce 
1 cup fat-free, lower-sodium chicken broth
2 (15-ounce) cans no-salt-added white kidney (cannellini) beans, rinsed and drained
1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
Garnish – sour cream, cilantro, cheddar 

Heat a Dutch oven over medium-high heat. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan with a slotted spoon, leaving browned bits and fat in pan.

Toss in jalapeños, onion, and poblano; sauté 10 minutes or until onion is tender. Add garlic; sauté one minute or until fragrant. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates. Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, marinara, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer, slightly covered, for 30 minutes or until slightly thickened. 

Garnish with sour cream, cilantro, and/or cheddar. 

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